Rusk

I was recently told that these are called rusk in English - in Danish they're known as kammerjunkere. While most people in Denmark buy them, it is possible to make them as well (good thing, as I haven't seen them in shops here in southern California).

Ingredients:
- 2 eggs
- 150 g (5.3 oz) sugar
- 50 g (1.8 oz) butter
- 300 g (10.6 oz) flour
- 1 tsp baking powder
- 1/4 tsp salt

Melt the butter and let it cool off.

Mix the baking powder and the salt with the flour.

Whip the eggs and sugar together using a (hand-held) mixer for about 4 minutes. Add first the melted butter, then the flour mixture. Mix everything together lightly, cover and leave the dough standing in the fridge for at least an hour before shaping into 3 logs of about 35 cm (14 inches) length. Bake for 25 minutes at 200 C (400 F), then let cool for 1-2 minutes before slicing - although here I went for 1 cm (half inch) slices I think 0.5 cm (quater inch) slices would probably give a better result - and putting them back in the oven until crisp and golden (approximately 5-10 minutes, I think). Consider flipping them over halfway through.

Serve with koldskål.

Update: The initial baking time should only be 15-20 minutes and after slicing they should be baked 2 times 5 minutes (flipping them over in between).